A beautiful banana split cake for any Celebration with all the dishes flavors of a banana split kids 1 to 100 love this cake
3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened SAVE $
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons unsweetened baking cocoa
2 tablespoons hot water
Filling and Frosting
1 container (16 oz) frozen whipped topping, thawed
1 box (4-serving size) banana cream instant pudding and pie filling mix
3 to 4 medium bananas, thinly sliced
1 Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, mix flour, baking soda, and salt; set aside.
2 In a large bowl, beat butter, shortening, and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
3 Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in the second bowl. In a small bowl, mix cocoa and hot water; stir into the batter in the third bowl. Pour batters into separate pans.
4 Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
5 In a medium bowl, mix whipped topping and pudding mix until well blended. Place the strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with a layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with a layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
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